Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Add
Port Wine (1 cup)
,
Granulated Sugar (1/4 cup)
,
Fresh Rosemary (2 sprigs)
,
Fresh Thyme (2 sprigs)
,
Cinnamon Stick (1)
,
Whole Cloves (4)
, and
Lemon Twist (1)
into a saucepan. Bring to a boil.
Step 3
Add the
Bosc Pears (7)
to the pot, and reduce heat. Simmer for 10 minutes.
Step 4
Drain the pears from the syrup, and set aside to cool.
Step 5
In a small saucepan, add the syrup with all the herbs. Reduce the liquid to about ⅔ cup, then strain.
Step 6
In a small mixing bowl, mix the
Dry Red Wine (1/4 cup)
with
All-Purpose Flour (2 Tbsp)
,
Corn Starch (1 Tbsp)
,
Vanilla Extract (1/2 tsp)
,
Ground Cinnamon (1/2 tsp)
, and
Salt (1/4 tsp)
.
Step 7
In a saucepan, add the flour mixture and the syrup. Mix until well combined. Cook over medium heat, constantly whisking until thickened.
Step 8
Mix the sliced pear in the sauce. Set aside to cool.
Step 9
Grease a 9-inch pie pan with baking spray. Press one
9-inch Pie Crust (1)
to the bottom and around the sides of the pan. Pour the filling into the crust and chill.
Step 10
Roll out the other
9-inch Pie Crust (1)
and make your own lattice design. Brush the crust with beaten egg, and chill in the freezer for about 15 minutes.
Step 11
Take out of the freezer and bake for 30 minutes.
Step 12
Reduce oven temperature to 350 degrees F (180 degrees C). Rotate the pie, and continue baking for about 20 minutes or until the crust is golden brown. You can cover it with foil if the crust is browning too quickly.
Step 13
Remove from the oven and transfer to a wire rack and let cool for at least 3 hours.
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